Spore Preservation
Mostrando 1-12 de 14 artigos, teses e dissertações.
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1. Spore germination, early development and some notes on the effects of in vitro culture medium on Frullania ericoides (Nees) Mont. (Frullaniaceae, Marchantiophyta)
ABSTRACT In bryophytes, establishment can occur by a sexual or asexual process, but the production of spores enables colonization of a wider range of habitats and substrates than can asexual propagules. Successful germination is critical for establishment in a new environment. This paper addresses germination and sporeling development in Frullania ericoides,
Acta Bot. Bras.. Publicado em: 30/01/2017
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2. Ferrugem asiática da soja: métodos de preservação dos urediniósporos e fatores relacionados à infecção do hospedeiro / Asian soybean rust: methods for uredospores preservation and factors related to host infection
Soybean is the agricultural crop with the largest planted area in Brazil. The country stands out in the world scenario as the second-largest producer and exporter of this oilseed crop. The Asian rust (AR), caused by the fungus Phakopsora pachyrhizi, is one of the most serious phytosanitary problems of soybean in Brazil, especially because no cultivars exist
Publicado em: 2007
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3. Atividade inibitória de bovicina HC5 sobre bactérias deterioradoras de polpa de manga / Inhibitory activity of bovicin HC5 against spoilage bacteria from mango pulp
Bacteriocins from lactic acid bacteria have been suggested as an alternative to traditional food preservation methods, such as heat treatment, that interfere with natural characteristics of the food. Nisin is the bacteriocin that has been most used in foods. Recently, a new bacteriocin, bovicin HC5, produced by Streptococcus bovis HC5, was characterized. Pre
Publicado em: 2006
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4. Uso de um sistema indicador biologico na avaliação do valor de esterilização aplicado a pure de cenoura processado em retorta rotativa
Aimmning to employ the biological indicator technique to monitor sterilization process delivered to canned food processed in agitating retort, this work was carried out in three phases: 1- preparation and calibration of sterilization biological indicator units (BIUs) for thermo-processed canned food; 2- design of preservation process for diluted (50% pH 5.3)
Publicado em: 1995
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5. Preservation of Spores of Vesicular-Arbuscular Endophytes by L-Drying
The spores of four species of vesicular-arbuscular endophytes were L-dried at 22°C, and their viability was tested after heating at 80°C for up to 40 min. L-drying of spores in the soil in which they developed was a very effective method of preservation of all spore types examined. Slow L-drying of spores separated from soil and supported on glass fiber fi
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6. Germination-Induced Bioluminescence, a Route To Determine the Inhibitory Effect of a Combination Preservation Treatment on Bacterial Spores
In this work, we have used spores of Bacillus subtilis that specifically induce bioluminescence upon initiation of germination as a rapid, real-time monitor of the effects of preservative treatments on germination. Using this tool, we have demonstrated that the combination of mild acidity (pH 5.5 to 5.0), lactic acid (0.5%), and a pasteurization step (90°C
American Society for Microbiology.
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7. Triple fixation of Bacillus subtilis dormant spores.
A triple-fixation method with a sequential application of 5% glutaraldehyde, 1% osmium tetroxide, and 2% potassium permanganate gave superior preservation of the ultrastructure of Bacillus subtilis dormant spores with a thick spore coat.
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8. The physical state of water in bacterial spores
The bacterial spore, the hardiest known life form, can survive in a metabolically dormant state for many years and can withstand high temperatures, radiation, and toxic chemicals. The molecular basis of spore dormancy and resistance is not understood, but the physical state of water in the different spore compartments is thought to play a key role. To charac
National Academy of Sciences.
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9. The Weak Acid Preservative Sorbic Acid Inhibits Conidial Germination and Mycelial Growth of Aspergillus niger through Intracellular Acidification
The growth of the filamentous fungus Aspergillus niger, a common food spoilage organism, is inhibited by the weak acid preservative sorbic acid (trans-trans-2,4-hexadienoic acid). Conidia inoculated at 105/ml of medium showed a sorbic acid MIC of 4.5 mM at pH 4.0, whereas the MIC for the amount of mycelia at 24 h developed from the same spore inoculum was th
American Society for Microbiology.
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10. Comparative Study of Pressure-Induced Germination of Bacillus subtilis Spores at Low and High Pressures
We have studied pressure-induced germination of Bacillus subtilis spores at moderate (100 MPa) and high (500 to 600 MPa) pressures. Although we found comparable germination efficiencies under both conditions by using heat sensitivity as a criterion for germination, the sensitivity of pressure-germinated spores to some other agents was found to depend on the
American Society for Microbiology.
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11. Nisin: a possible alternative or adjunct to nitrite in the preservation of meats.
Nisin at 75 ppm (75 microgram/g) was superior to 150 ppm of nitrite in inhibiting outgrowth of Clostridium sporogenes PA3679 spores in meat slurries, which had been heated to simulate the process used for cooked ham. The inhibitory activity of nisin decreased as the spore load or pH of the slurries increased. Unlike nitrite, inhibition by nisin was unaffecte
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12. Production of aflatoxin by an Aspergillus flavus isolate cultured under a limited oxygen supply.
In a previous experiment on the preservation of hay of high moisture content with formic acid, among other agents, aflatoxin was formed in the hay, and aflatoxin-forming strains of Aspergillus flavus were isolated from this hay after incubation in air as well as in an anaerobic jar. One isolate from the anaerobic jar was cultivated in a chemostat (Bioflo mod